Shrimp and artichoke pasta

Ingredients

• 4 ounces whole-wheat bow tie or other pasta
• 2 teaspoons olive oil
• 1 clove garlic, finely minced
• 8 ounces raw shrimp, peeled and deveined
• 1 cup frozen peas
• 8 ounces artichoke hearts, drained from can or thawed if frozen and cut into bite-sized pieces
• 1/2 cup thinly sliced green onions
• 3 tablespoons lemon juice
• 1/2 teaspoon ground black pepper

Directions

Cook the pasta according to the directions on its package. When the pasta is done, scoop out 1 cup of the pasta water. Set it aside. Drain and rinse the pasta.

In a large skillet, heat the oil over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until the shrimp turns pink.

Add peas, artichoke hearts and 1/3 cup of the pasta water. Lower the heat to medium. Cover and cook for 1 more minute.

Add the cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.

Add more cooking water if the pasta is too dry. Serve.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 226
Total carbohydrate: 34 g
Cholesterol: 76 mg
Dietary fiber: 8 g
Monounsaturated fat: 2 g
Protein: 14 g
Saturated fat: 1 g
Serving size: 1 1/2 cups
Sodium: 391 mg
Total fat: 4 g

DASH Eating Plan Servings

Grains and grain products: 1
Meats, poultry and fish: 2
Vegetables: 1

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Protein and dairy: 1/2
Vegetables: 1